This Biscoff Apple Crumble is pure cozy comfort.
Think warm, cinnamon-spiced apples topped with a buttery Biscoff cookie crumble.
It’s a quick, easy dessert that makes your kitchen smell like fall—and tastes like something way fancier than the effort it takes.
I love making this when I’ve got apples that need using up or when I just want something sweet that doesn’t take forever.
Why I Love This Recipe
This dessert always hits the spot—especially on a chilly evening. I first made it when I was craving something warm and homemade but didn’t want to fuss with pie crust. Now it’s a favorite go-to treat for movie nights and easy dinners.
- You only need one bowl and one baking dish.
- No mixer or fancy equipment needed.
- The Biscoff cookies add a caramel flavor that makes it different from regular crumble.
- It’s fast: under an hour from start to finish.
- It tastes even better with a scoop of ice cream.
Servings: 6
Cook Time: 35 minutes
Total Time: 50 minutes
What You’ll Need
- 5 apples (peeled, cored, and sliced)
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the Crumble Topping:
- 1 cup crushed Biscoff cookies (about 14 cookies)
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Tools You’ll Need
- Medium mixing bowl
- 8×8 baking dish or round ceramic baking dish
- Knife + peeler
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl (to melt butter)
- Spoon or spatula
Pro Tips
- Don’t skip the lemon juice—it keeps the apples from browning and balances the sweetness.
- Slice apples evenly so they cook at the same rate.
- Crush Biscoff cookies finely for a more cohesive topping.
- Melt the butter before mixing the topping so it blends evenly.
- Serve warm with ice cream or whipped cream—it’s unbeatable.
Substitutions & Variations
- Use pears instead of apples for a twist.
- Swap Biscoff for graham crackers or digestive biscuits if needed.
- Add a handful of chopped pecans or walnuts to the topping for crunch.
- Use coconut oil instead of butter to make it dairy-free.
- Mix in a handful of raisins or dried cranberries with the apples.
Make Ahead Tips
You can prep the apple filling and crumble topping ahead of time. Keep them in separate containers in the fridge for up to 1 day. When ready to bake, assemble and pop in the oven.
Let’s Bake It
Step 1: Prep the Apples
In a mixing bowl, combine 5 peeled, cored, and sliced apples with 1 tablespoon lemon juice, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Mix until apples are evenly coated.
Step 2: Make the Crumble Topping
In a separate bowl, combine 1 cup crushed Biscoff cookies, 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/2 cup melted unsalted butter. Stir until crumbly.
Step 3: Assemble
Spread the apple mixture into a greased 8×8 baking dish. Sprinkle the crumble topping evenly over the apples.
Step 4: Bake
Place the baking dish in a preheated oven at 350°F (175°C) and bake for 35 minutes, until the topping is golden brown and the apple filling is bubbling.
Step 5: Serve
Let it cool for 5–10 minutes. Serve warm in individual bowls, optionally with vanilla ice cream or whipped cream.
Macros (per serving, approx.)
- Calories: 380
- Fat: 18g
- Carbs: 54g
- Protein: 2g
- Fiber: 3g
(Note: based on 6 servings, may vary slightly with ice cream added)
Why This Recipe Works (Quick Science)
- The acid in the lemon helps balance sweetness and breaks down the apples just enough while they bake.
- Biscoff cookies are made with caramelized sugar and spices, so they add a built-in flavor boost to the crumble.
- Butter in the topping crisps up during baking, creating that golden, crunchy texture.
- Apples release moisture, which helps create a bubbly, juicy filling underneath the crunchy top.
Common Mistakes
- Overbaking: This can dry out the topping. Bake just until golden and bubbling.
- Uneven apple slices: Makes some pieces mushy while others stay hard.
- Not enough crumble: You want a thick layer to contrast with the soft apple base.
- Using cold butter in the crumble: Melted butter mixes more evenly.
What to Serve With
- Vanilla ice cream
- Whipped cream
- Caramel sauce drizzle
- Hot apple cider
- Coffee or tea
FAQ
What kind of apples should I use?
Use a mix! Tart (like Granny Smith) and sweet (like Fuji or Honeycrisp) work great together.
Can I double the recipe?
Yes—use a 9×13 baking dish and bake for 40–45 minutes.
Can I make it gluten-free?
Use gluten-free cookies and gluten-free flour—super easy swap.
Can I freeze it?
You can freeze it baked or unbaked. Thaw and reheat in the oven until warm.
Leftovers & Storage
Store leftovers in the fridge, covered, for up to 4 days. Reheat in the microwave for about 30–45 seconds or in the oven at 325°F for 10–15 minutes until warm and crisp.
Final Thoughts
This Biscoff Apple Crumble is the kind of dessert that makes your whole kitchen smell amazing and tastes even better than it looks. It’s simple, cozy, and perfect for sharing. If you give it a try, leave a comment and let me know how it went—or what twist you added. I’d love to hear it!
